Italian Sauces Recipes - Tarragon Cream Sauce (Salsa di Dragonella) Recipe

Ingredients  

• 45 ml/3 tbsp unsalted (sweet) butter

• 15 ml/1 tbsp finely chopped onion

• 2 garlic cloves, crushed

• 15 ml/1 tbsp plain (all-purpose) flour

• 350 ml/12 fl oz/1 1/2 cups chicken stock

• 30 ml/2 tbsp lemon juice

• 15 ml/1 tbsp chopped fresh thyme

• 45 ml/3 tbsp chopped fresh tarragon

• 45 ml/3 tbsp double (heavy) cream

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Method:

1. Heat the butter in a saucepan and fry (sauté) the onion and garlic for 2 minutes.

2. Stir in the flour and cook for 2 minutes, stirring all the time.

3. Add the stock and cook for 5 minutes until the mixture thickens.

4. Reduce the heat and stir in the lemon juice, herbs and cream.

5. Heat through and serve with fish, chicken or veal.